Email to Cat      

Cheddar Cheese and Dill Biscuits

Source of Recipe


From "Heirloom Baking with the Brass Sisters"






List of Ingredients



• 1 cup flour
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• 1 tsp chopped fresh dill
  
• 2 Tbsp cold butter, cut into ½-inch cubes
  
• 2 Tbsp cold lard, cut into ½-inch cubes
  
• ¾ cup freshly grated Cheddar cheese
  
• 1/3 cup milk
  
• 1 egg
  






Instructions



1. Set the oven rack in the middle position. Preheat oven to 450° F. Cover a 14- x 16-inch baking pan with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.
   
   
2. Place flour, baking powder, salt and dill in the bowl of a food processor fitted with a metal blade. Pulse 3 times to mix. Add butter, lard and cheese, and pulse 3 times. Add milk and pulse until dough comes together. Place dough on lightly floured wax paper or parchment paper. Roll out to ½-inch thickness. Dip round 2-inch or 3-inch biscuit cutter in flour and cut circles out of dough. Press cutter straight down and lift up; do not twist cutter in dough, or biscuits will not rise. Use a spatula to lift and transfer dough to baking sheet. Gather up scraps and re-roll to cut more biscuits. Brush biscuits with beaten egg.
   
   
3. Bake 12 minutes for large biscuits, 10 minutes for small biscuits. Place on rack to cool. Serve while still warm. (Store leftover biscuits loosely covered with wax paper in a container in the refrigerator. Reheat before serving.)
   
   Makes 10 large or 15 small biscuits.